Kadi is a North Indian dish served with warm rice, offering a comforting blend of tangy, spiced curd and crispy pakoras.
Kadi
Ingredients
For the Kadi:
- ½ kg day-old curd
- 90 gm gram flour besan
- 1 tsp chilli powder
- ½ tsp turmeric
- Salt to taste
- ¼ cup ghee
- ¼ cup methi fenugreek
- 200 gm onions
For the Pakoras:
- 10 gm besan
- A handful of spinach
- 2 gm coriander
- ½ tsp carom seeds ajwain
- 1 tsp ginger finely chopped
- 4 green chillies slit
- Oil for deep frying
- 3 tbsp water for batter adjustment
For the Baghar (Tempering):
- Ghee
- Cumin seeds
- Mustard seeds
- 5 whole red chillies
- Curry leaves
- ½ tsp chilli powder
Instructions
- In a bowl, whisk the day-old curd thoroughly. Add gram flour, chilli powder, turmeric, and salt; continue whisking until smooth. Gradually mix in 1 litre of water to form a uniform curd mixture.
- For the pakoras, combine besan, spinach, coriander, carom seeds, ginger, and green chillies in a separate bowl. Add 3 tbsp water and mix well to form a batter. Heat oil in a kadai and drop spoonfuls of the batter to form approximately 20 dumplings. Deep fry until they turn golden and crisp.
- In a separate pan, heat ¼ cup ghee and add the methi (fenugreek) seeds. Sauté until they pop and sizzle, then add the prepared curd mixture. Bring it to a boil over medium heat.
- Reduce the heat, cover the pan, and let the sauce simmer until it thins slightly. Gently add the fried pakoras and simmer further until the sauce thickens to your desired consistency.
- For the baghar, heat a little ghee in a small pan and add cumin seeds, mustard seeds, whole red chillies, curry leaves, and ½ tsp chilli powder. Once the spices sizzle, pour this tempering over the kadi. Serve the kadi immediately with warm rice
Notes
The seasoning and consistency of the kadi can be adjusted according to taste. The pakoras add a delightful crunch to the creamy sauce. Enjoy this dish while hot, and feel free to tweak the spices or consistency by simmering longer if a thicker gravy is preferred. Leftovers can be refrigerated and enjoyed later. For many North Indians and Punjabis, kadi is the epitome of comfort food.
It’s ideal to have on a rainy afternoon, served steaming hot over rice or with roti.